Sweet potato fries is one of the  popular Indian crunchy snacks recipe for fasting, which peoples oftenly prepare at the time of festivals like Navratri ,Maha shiva ratri ,Ekadashi etc. It is very simple and easy to make. They look similar to french fries but taste is different. Kids will love it.
These fries are perfect to munch with tea also.Try this out yummy Sweet potato fries.

Prep Time : 15 mins
Cook Time : 20 mins
Serves: 2
Recipe Category: Snacks / Fasting


 Ingredients :-

   Sweet Potatoes //Yam /Ratale/Chilkada Dumpa/sakkaravalli kizhangu -2 medium size
   Oil -for deep frying
   Paprika or chilli powder as needed
   Rock Salt  or sendha namak as needed
   Cumin Powder - 1/4 tsp


  Method:-

1) Wash, peel and cut Sweet Potatoes to desired size and shape or like french fries.Put them immediately in water to avoid blackening.


 

2) Avoid cutting very thin slices.
3) Boil water in a bowl and add the salt then add  sweet potato wedges in it for few minutes.


4) The wedges need to be soft or half cooked.Make sure they are not overcooked or falling apart.
5) Once done drain the water and pat dry sweet potatoes with clean towel  or paper towel.


6) Heat oil in a kadai for deep frying, make sure that oil should be  hot or you can shallow fry also.
7) Put the wedges in oil, fry them until become golden brown, crispy and tender.


8) Now take them out in a tissue paper so the excess oil absorbs.



9) After frying all the fries take them in a bowl .
10)While the fries are still hot add salt ,cumin powder ,red chilli powder .
11) Toss to coat spices evenly and enjoy the yummy fries.
12) You can have this with fasting chutney like basil chutney or coriander chutney or any other of your choice or as itself also.




Variations - 1) If not for fasting You can add any dry herbs of your choice. You can add garam masala, Amchur powder ,Citric Acid, Chaat masala and make sweet potato fries .
2) You can add salt and pepper powder alone for a simpler version.

Tips:-

Sweet potato wedges should not be too thick as they will not get cooked ,nor too thin as they will get burnt.

Fasting Rules may Vary from one family to another.So check before trying any Fasting Recipe from the Website.

 

 Coconut Burfi / Kobbari Mithai / Nariyal Ki Barfi” is one of the Indian sweets recipes that can very easily be made for any festival or any occassions ... We have grown up eating it. .It requires  just  few ingredients ..It’s so easy ,quick to make and tasty to eat.It can be eaten for fasting also.

Preparation: 15 mts 
Cooking Time: 40 mts
Recipe Type - Sweets / Desserts  /Fasting
Makes approx 18-20 squares

Ingredients:

2 cups - Grated coconut

2 cups - Sugar (Adjust according to taste)

1 cup - Water

1 tbsp - ghee, melted

1/2 tsp - cardamom powder






Method :-

1) First grate the coconut and keep it aside.



2) Grease the plate with ghee and keep it aside.
3) Take a heavy bottomed vessel, add water and sugar and on medium low flame allow the sugar to dissolve and come to a boil.


4) Now add cardamom powder and grated coconut and keep stirring continuously until combined well.Let it continue to cook till one string consistency.  Test the syrup by using your thumb and index finger and touch the sugar syrup and as your stretch the syrup, it should form at least 1 threads.
 It will take approximately about 18-20 minutes. Keep on stirring continuously.


5) After couple of mins you will see bubbles formation.


6) Now add the ghee and keep stirring continuously.
7)At one stage the mixture will thicken and start to move without sticking to the side. This is the right consistency.Turn off the stove.
8) Transfer the mixture immediately to the greased plate or greased pan. Gently press on top to even it out with a spatula .


9)Wait for 2 mins to let it slightly cool down. Cut the burfi into desired shapes using a greased knife.
10) Cool completely before storing in an airtight container and enjoy.




Tips:-


1) One string consistency  - If you take a little bit of the sugar syrup between 2 of your fingers thumb finger and index finger,  you should get one continuous string formed between your fingers.

2) Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.

3)  Garnish with chopped nuts, saffron.


 
Dahi Wale Aloo is Vrat or fasting main course recipe. Dahi wale is easy to make and tasty to eat. It is a simple curry made from potatoes and yogurt.

If not making for fast, then you can spice it up more and serve with rice, phulkas,chapatis,jeera rice etc.

Preparation Time - 20 mins
Cooking Time - 8 mins
Course -Main / Vrat Ka Khana /Fasting
Cuisine- Indian
Serves - 4-5


Ingredients :-
Fresh curds /dahi / yogurt - 1 cup (whisked)
Potatoes / Aloo – 6 boiled (250 grams)
Green chillies– 2 to 3 (finely minced or paste)
Cumin seeds / Jeera – ½ tsp
Coriander powder – ½ tsp
Red chilly powder – ¼ tsp or less
Sendha Namak / Rock Salt – 1 tsp or to taste
Green coriander – 2 to 3 tbsp (finely chopped)
water - 1 cup ( add more if required)
oil /ghee - 2 tbsps
Turmeric -1/4 tsp (Don't add if making for fast /vrat)

Method:-

1) First wash and  Pressure cook the potatoes.


2) Then peel the boiled potatoes. Crumble the potato with your hands. You can also chop if you want.
3)  Now heat 2 tbsp oil in and pan and add cumin seeds to it.



4)  When the cumin seeds splutter add chopped green chilies or chilies paste to it. Saute for a minute .


5) Add the crumbled potatoes to it. Saute well.
6) Add coriander powder, turmeric powder ,Red chilly powder to it.
7) Stir well and keep stirring until the potatoes are coated well with the spices. Keep mixing for up to 1 to 2 minutes.
 

8) Now add 1.5 cups of water to the aloo mixture.


9)  Cover the pan and let it simmer for few minutes.


10) After you see gentle boil in the gravy, slow the flame and add whisked curd to it and stirring constantly.
11) When the gravy boils again, add rock salt or Sendha Namak and let it cook for 3 to 4 more minutes till gravy becomes thick. Switch off the stove.


12) Sabzi is ready now garnish with chopped green coriander . Mix well.
13) Transfer dahi aloo to a serving bowl.

Serving Suggestions :- If making this Dahi wale Aloo for vrat or fasting it can be served with Singhare Ki Puri , Rajgira Puri , Kuttu Ki Puri , Rajgira ka Paratha , Kuttu Ka Paratha.

If Serving on regular days then it can be served with Chapatis ,Phulkas ,Parathas ,Rice, Jeera Rice , Puri

Tips:-

 1) When the gravy starts simmering, add curd to it in small parts and keep stirring continuously so that the curd don't curdle.
  2) Keep the curd outside for half an hour prior before bringing it in use. This brings the curd to normal temperature if placed in refrigerator. Then whisk the curd well and use.
3) If you are making this curry for regular use not for vrat then you can spice up this curry with hing,turmeric powder,ginger etc.

Fasting Rules may Vary from one family to another.So check before trying any Fasting Recipe from the Website.
  


 
Brinjal is favorite veggie in my home and we can eat it in any form..Brinjal Peanut Curry  is a regular at my home. This  recipe is how I make . Its very easy to make and very tasty to eat.

Ingredients:-

    Eggplant/Brinjal/ Vankaya /Baingan : 1/4 Kg (250 gms)
    Onion : 1 medium (chopped)
    Turmeric Powder : ¼ tsp
    Cumin Seeds/Jeera : 1/2 tsp
    Chillies -6 (which are not so spicy)
    Ginger -garlic paste - 1 tsp
    Red Chilli Powder : 1/4 tsp or (to your spice level)
    Curry Leaves : few
    Coriander powder - 1 tsp
    Garam Masala Powder - 1/2 tsp
    Oil : 2tbsp
    Salt to taste
    sugar - 2 pinches
    Peanut/Groundnut  powder - 4 tsps
    Water as required
    coriander leaves to garnish

Method:-

1) First wash and dice the brinjals and put them in salt water so that the color will not change. Keep it aside.

2) Dry roast the groundnuts in a pan .After it cools down ground them to a coarse powder in a mixer.Keep it aside.
3) In mixier add chillies,garlic, ginger and pulse to a coarse paste.
4) Heat a pan or kadai with oil; add the chopped onions , few curry leaves and saute till onions turns soft and pink in color.
5) Add chilli ginger garlic paste and saute it for a minute. Reduce the flame to low, add turmeric powder and saute for a minute.
6) Add the chopped brinjals and mix well. Increase the flame to medium  and add couple handful of water or required water.Close the pan with a lid and allow the brinjals to cook for few minutes stirring often..
7) Then add red chilli powder,coriander powder ,garam masala powder ,salt and sugar.Mix well.
8) Finally add peanut powder and mix well and cook for 3-4 minutes.


 9) Garnish with coriander leaves and serve with roti , phulkas, Chapatis, Bhakari etc.



Chaas is a summer coolant drink . It is a salted buttermilk.You don’t need a season to drink buttermilk. It’s great to have them anytime of the year. Its very easy to make and super tasty too. Chass will help you cool your body heat and aids digestion.Serve this refreshing chilled chaas on hot summer afternoons and watch how your family’s energy levels rise instantly.
Serve chilled chaas on hot summer afternoons and watch your family’s energy levels rise instantly. - See more at: https://www.tarladalal.com/Chaas-Buttermilk-Recipe-Salted-Chaas-Recipe-542r#sthash.ahUHXpbj.dpuf

Recipe Cuisine: Indian  |  Recipe Category: Drinks
Prep Time: 5 mins    |  Cook time: 2 mins    |  Serves: 2


Ingredients :-

Thick curd / Yogurt - 1 cup
Roasted jeera powder / Cumin Powder- 1/2 tsp
Black salt -  1/4 tsp
Salt - As needed
Few Ice cubes (optional)
Water - 1 cup to 2 cups (as required)
Chopped Coriander leaves or mint to garnish


Method:- 

1) Dry roast  jeera in a pan .
2) Grind it in the mixer and keep it aside.
3)  Combine the curds, cumin seeds powder, black salt and salt in a deep bowl and mix well.
4)  Add 2 cups of chilled water and  whisk well .
5) Pour into glasses . Check the seasoning of anything missing then don't worry sprinkle some from top.
6) Garnish with coriander leaves or mint leaves and khara boondi on top.


7) Serve your  chaas chilled and Enjoy :-)
 


 
Kadai paneer is a very famous dish of north in every restaurant menu .Kadai Paneer is a mouthwatering combination of paneer, capsicum, tomato, onion and flavored with spices .

Ingredients:-

Cottage Cheese / Paneer – 250 grams
Capsicum / Shimla Mirch – 3 small
Tomato  - 6 medium
Onions -4 medium
Green chillies – 2
Ginger / Adrak  – 1” piece
Garlic - 7 cloves
Oil or Butter or ghee - 3 tbsps
Cumin seeds /Jeera  - ½ tsp
Coriander powder / Dhaniya Powder – 1 tsp
Turmeric powder / Haldi  – ¼ tsp
Red chili powder – ¼ tsp
Garam Masala – 1/2 tsp
Salt – to taste
Green Coriander – to garnish (chopped)
water as required
Kasuri Methi / dry fenugreek leaves - 1/2 tbsp
cream -2 tbsps(optional)



Kadai Masala
Dhania / Coriander Seeds - 3 tbsps
Saunf /Fennel Seeds - 1 tsp
Jeera /Cumin Seeds - 2 tbsps
Kali Miri / Black Pepper - 1/2 tsp
Elaichi / Cardamom - 1
Dalchini /Cinnamom - 1 inch
Lavang / Cloves - 3
Lal Mirch / Dry Red Chillies - 4



Kadai Masala

Method:-

1) Wash and chop all the vegetables and keep it aside.


2) In a pan dry roast coriander seeds, kashmiri red chilli, green cardamom ,dalchini,jeera,kali miri,lavang,until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.


3) If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain a them and keep aside until required.
4) Heat oil or ghee in a non-stick pan over medium flame. Add half chopped onion and sauté until it turns translucent.


5)Add chopped ginger-garlic and saute for a minute.
5) Then add chopped tomatoes and saute until  turns mushy and soft .


6) Turn off the flame and Cool it completely.
7)  Add the cooled onion-tomatoes to the mixie jar.
8) Grind it to the smooth paste without adding water.


9) Add a spoon of oil in a pan then add onions and capsicum and saute on high flame just until half cooked i.e. crunchy. Constantly stir to prevent burning.


10) Transfer this to a plate.
11) Add a spoon of oil then add tomato-onion paste.
12) Saute it well for 2 mins then add Kadai Masala Powder,garam masala powder,coriander powder,turmeric powder,red chilli powder.Mix well and saute for 2 mins.


13) Add 3/4 cup of water and required salt and stir well.
14) Add sauted onions and capsicum and mix well.


15) Cook covered for 5 minutes.Now add paneer and mix gently.


16) Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.


17) Mix and cook for 4-minutes.
18) Add cream (optional) and mix well  and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.
19) Garnish with chopped coriander and transfer  to a serving bowl and serve hot.


20) Enjoy Restaurant Style Kadai Paneer  with Chapatis ,Naan,Rotis ,butter naan, lachha paratha ,Kulcha, Jeera Rice etc.

Also serve with Lemon and onion slices or onion lachha and Lassi or masala Chass or Chass.



Amla Chatpati Masala  Candy is a refreshing sour and spicy digestive candy for improving appetite and ease of digestion.It stimulates the digestive juices and helps in the digestive process. It is sour and spicy fun-filled treat.It is a  powerful antioxidant and rich in minerals and vitamins.

Ingredients:-

    Gooseberry /Amla/ Usirikaya - 10 - 12
    Salt -1/2 tsp (or according to taste)
    Black pepper - 1/4 tsp
    Dry mango powder - 1/2 tsp
    Black salt - 1 tsp
    Cumin Powder - 1 tsp







Method:-

• Wash and fully dry gooseberry with kitchen towel or dry cloth.
• Slice the amlas . The thinner the slices,easy to eat. Discard the seeds.
• In a bowl take amal slices and toss them well with salt ,black salt,black pepper,dry mango powder,cumin powder .
• Keep them aside for 2-3 days in that bowl only.
• Every day  atleast one time mix the amla slices well with dry spoon. Little bit of water will come out of amla.
• Spread out the amla slices on a large plate and put it out in the sun light for a few days, until there is no moisture left in the amlas.
• If sunlight is good then amla will dry within 2 days otherwise it will take 4-5 days to dry.
•Once sun-dried, store them in a airtight container or in a dry jar for an ideal on- the- go- snack.
Amla Chatpati Masala Candy is ready to eat and will stay fresh for a year.

More Gooseberry Recipes-Amla Recipes

Usiri Avakaya / Indian Gooseberry Pickle / Amla Achar /Amla Pickle

Khatta Amla Candy

Namkeen Amla Candy  



Indian Gooseberry, also known as Amla or Nelikai or Usirikaya, can be partially attributed to its high vitamin-C content.Amla can protect us against countless ailments, be it the common cold, cancer or infertility.Amla is the best anti-ageing fruit. Amla enhances food absorption, balances stomach acid,increases appetite, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.It  is supposed to be good for people with diabetes.
              Amla is a wonderful all-rounder fruit. Its medical benefits, combined with its versatility, make it a great addition to one’s diet.Children who do not like to eat Amla  enjoy eating  this Namkeen Amla candy happily.

Ingredients :-

    10 - 12  Gooseberry /Amla/ Usirikaya
    Salt to taste




 Method

•Wash the amlas well.  Wipe them thoroughly with a dry cloth.
• Slice the amlas . The thinner the slices,easy to eat. Discard the seeds.
• Toss the slices with salt .
• Spread out the amla slices on a large plate and put it out in the sun for a few days, until there is no moisture left in the amlas.
• Avoid heaping the slices on top of one another as they will take longer to dry.
•Once sun-dried, store them in a airtight container or in a dry jar for an ideal on- the- go- snack.
•.Mind it, these Namkeen Amala Candy is really tangy and namkeen in taste but delicious.

More Gooseberry Recipes-Amla Recipes

Usiri Avakaya / Indian Gooseberry Pickle / Amla Achar /Amla Pickle

Khatta Amla Candy

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